Roasted Acorn Squash

By cirql8or

Recipe courtesy Tyler Florence

Ingredients

• 2 acorn or dumpling squash, about 1 pound each
• Kosher salt and freshly ground black pepper
• Extra-virgin olive oil, optional
• 1 stick (1/2 cup) unsalted butter, softened
• 1/2 cup brown sugar
• 3 tablespoons amaretto
• 8 fresh sage leaves
• 1/2 pound crushed pignoli cookies, almond biscotti, or vanilla wafers

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 350 degrees F.

Split the squash in half through the equator and scrape out the seeds with a spoon. Set the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. Drizzle with extra-virgin olive oil, if desired. If squash are very large, cut lengthwise into quarters.

In a bowl, cream the butter with the sugar, and almond liqueur. With a brush or a spoon coat the cut sides of each squash half with the butter mixture and put 2 sage leaves on top of each. Sprinkle with the crushed cookies. Bake until tender, 30 to 35 minutes, basting every 15 minutes with any remaining butter.